Rhubarb-maple Toasted Bread Puddingbreads, desserts 4 slice good white bread 3/4 cup milk 3 tablespoon butter 2 eggs 1/4 cup maple syrup 1/4 cup + 1 t sugar 1 pinch salt 1 cup rhubarb, chopped Whipped cream flavored with maple syrup Remove the crust from the bread and toast the slices. Tear into small cubes and place in a bowl. Heat the milk with 2 tablespoons of the butter and pour over the bread cubes. Use the remaining butter to coat a 1-quart casserole. After the toast has soaked for 1- minutes, beat together the eggs, maple syrup, 1/4 cup sugar, and salt, then stir in the rhubarb and combine with the bread mixture. Pour into buttered casserole, sprinkle remaining sugar on top and bake for 40 minutes in a preheated 325 F oven. Serve warm with maple-flavored whipped cream. Serves 4. SOURCE:[ The L. L. Bean Book of NEW New England Cookery ] |
